Smoked Trout & Leek Quiche with olive oil &wine pastry
Trout is readily available from the rivers of the Carpathians or yes to be honest nowadays the fish farms that dot the valleys. Anyhow its a local fish that has not flown half way round the world to be here and I like using it. It works well with the mild flavour of leeks and the result is a sweet very savoury tart.
Ingredients – for quite a deep 20cm quiche
1 olive oil and wine pastry case [link to recipe]
2 fat fillets of smoked trout or 1 fairly large smoked trout
400ml 3.5% milk or a mix of cream and milk
fresh herbs, bits of rucola. Nice herbs are parsley and dill. Tarragon would be great and very Transylvanian but not with the dill as they would compete. be generous with the greenery
half a leek extremely finely chopped (so you dont need to cook it first)
some salt and pepper
Chop up all your herbs and the leeks and sprinkle into the quiche case
With your fingers roughly break up the smoked trout and place on top of the greenery
Mix the eggs, milk, salt and pepper gently with a fork and pour over the trout & herbs
Cook at 160-170C gently until browned on top and the middle of the quiche no longer wobbles. It will rise up souffle like and then as it cools down setttle down.
Serve warm with a celeriac, carrot and apple salad and I fancy a nice glass of Feteasca Regala with it…